1-Getting started with Biscoff Cookie Butter Cinnamon Rolls is straightforward and fun, even if you’re new to baking. First, mix up the filling by combining 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt in a bowl; set it aside for later. Then, in a large bowl, blend 4 1/4 cups all-purpose flour with 4 1/2 teaspoons instant dry yeast and 1 teaspoon fine salt.

2-Heat 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar until warm, then stir it into the dry mix. Add 2 large eggs one at a time, mixing until you get a sticky dough. Knead the dough by hand or with a mixer, adding extra flour a tablespoon at a time until it’s tacky but not sticky, then let it rest for 10-20 minutes.

3-Roll out the dough on a floured surface to a 14 by 18 inches rectangle, about 1/2 cm thick. Spread 1/2 cup softened unsalted butter over it, leaving a 1/2 inch edge bare, then sprinkle on the filling and drizzle 1/3 cup melted cookie butter. For tips on easier dough handling, you might want to check out our no-knead cinnamon rolls guide for a simpler approach.

4-Roll the dough tightly from the long side, seal the edge with a bit of water, and cut it into 12 equal pieces using unflavored dental floss. Place them in a greased 9 by 13 inch pan and proof for about 30 minutes if baking right away, or cover and refrigerate overnight. Preheat your oven to 360 F (180 C) and bake for 26-30 minutes until golden.

5-For the frosting, whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt, then mix in 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until smooth. Once the rolls cool for about 10 minutes, spread on the frosting, drizzle 1/4 cup melted cookie butter, and sprinkle 1/2 cup chopped cookies on top. This step-by-step process, including the prep time of 15 minutes and total time of 1 hour 23 minutes, makes Biscoff cookie butter cinnamon rolls recipe with creamy filling and sweet glaze a breeze.